When I was an art student, I lived half a block away from a cozy coffee shop, which quickly became my home away from home. I fully counted on coffee to get me through the day, and depending on my level of schoolwork procrastination, often through the night, too. Like most addictions, the more I consumed, the more I needed. The more I needed, the worse I felt, and so the more I consumed. It is my belief that, over time, my excessive caffeine habit is partly to blame for my development of severe adrenal problems and symptoms of chronic fatigue syndrome. Eventually, I kicked coffee to the curb and simultaneously began my journey of superfood cuisine, with the pursuit of energy still first in mind.

My food revolution was over 15 years ago, and since then, I’ve stocked up on a ton of simple yet important tricks to feeling pretty darn good most of the time. Arguably, the number one lesson I’ve learned is to seek energy via nourishment … and not through a stimulant. So while energy drinks are still a part of my daily routine, they’re not the traditional kind (that bludgeon your system with massive doses of caffeine). Instead, we’re talking nutrient-dense smoothies, fresh-pressed juices, and superfood-rich elixirs. And when I’m seeking a reboot on the go, recently I’ve been enjoying a dynamic new answer: Amazing Grass Effervescent Greens. To make this snooze-defying elixir, all you have to do is pop a little tablet into some water, and watch the fizzy alchemy take place in a matter of mere minutes as your deliciously flavored drink is “made.” Bottoms up and hello energy!

So, how does it work? While the satisfying fizz from the dissolving tablet may suggest that some kind of pure magic is behind this uplifting potion, the real answer lies in the ingredients. Living up to its name, Amazing Grass packs each tablet full of all the most powerful alkalizing greens: wheatgrass, barley grass, alfalfa, spirulina, and chlorella. Greens are a first-choice natural energy food, as they help the body get rid of all the gunk that’s slowing down basic functioning, while at the same time helping build red blood cells, so oxygen and nutrients can circulate more efficiently. Also included is a premium litany of revitalizing, antioxidant-rich superfoods, ranging from camu to elderberry, garlic to oregano, elderberry to mangosteen … I mean, there’s even Brussels sprout concentrate in here, people! The result is a food-based energy drink (which tastes like lemon-lime or berry, depending on the flavor you choose), that covers a massive amount of your nutritional needs, including 100% of your daily B12, Vitamin E, and Vitamin C. All this goodness clocking in at 15 calories and 1 gram of naturally occurring sugar … maybe it actually is magic after all.

Sure, I still drink coffee on occasion (maybe once a month) – I do love the flavor. I still consume small amounts of natural caffeine through things like matcha or chocolate, as the stimulation of these superfoods is so very gentle. But overall, nothing compares to the clean energy that’s earned from incorporating great nutrition. Stashing a little tube of these Effervescent Greens in my bag wherever I go is a game-changer for those of us hooked on feeling good … for all the right reasons.

Amazing Grass has generously offered an exclusive discount to JulieMorris.net readers: Get 40% OFF your order with code JULIEMORRIS16 (you must create an account in order for the code to work). This post is sponsored by Amazing Grass – all opinions expressed are entirely my own.

Working as a “superfood chef,” it’s safe to say I have a lot of fascinating ingredients that pass through my kitchen. Nevertheless, I’ll be totally frank with you: I was over-the-moon thrilled when Navitas Organics announced the release of their brand-new organic Matcha Powder. Why? Because, not only is this green superfood so very good for you, but it’s also profoundly versatile! We’ll get into the health benefits of matcha in another post soon, but in the meantime, let’s talk about some of the top ways we can use this incredible ingredient!

Drink it.
The most obvious use for matcha is in beverages. As a long-standing tradition in Japanese culture (as in thousands of years), matcha is combined with warm water in a shallow bowl and whisked together into a concentrated tea. If you’re not feeling particularly purist, more indulgent variations can be created too, such as creamy matcha lattes (hot or cold), made particularly delicious using almond or coconut milk and a touch of vanilla to balance. Lastly, matcha can be added to smoothies too! The mild green tea flavor is very compatible with fruits and vegetables.

Pour it.
Matcha powder can make sauces extra special. Whisk it into vinaigrettes, cook it into sweet sauces, mix it into frosting, or fold it into party dips (hint: matcha guacamole is surprisingly good!). Matcha will impart a very light green tea flavor and a green color.

Bake it.
One of the wonderful things about matcha is that its health benefits are not dependent upon it being consumed in a raw state … which means, look out baked treats! You only need a little bit of matcha per recipe, making it exceptionally easy to add into cookies, cakes, muffins, waffles, bread, and baked goods of truly all varieties. Just remove an equal portion of flour to the amount of matcha you’re adding (usually about a teaspoon to a tablespoon), and the sky’s the limit in terms of creativity. Case in point: try my incredible matcha granola.

Freeze it.
Aside from a traditional tea, probably the second-best thing matcha is known for is as an addictive green tea ice cream found at Japanese restaurants. Just like we talked about with lattes, that green tea + cream + vanilla + sweet combo is a fool-proof winner, and ice cream is a prime example of this in action! But other frozen desserts also do well with matcha upgrades too, like popsicles, granitas, ice cream sandwiches, and even whipped cream, so don’t stop short at the ice cream scoop.

Garnish it.
Face it: matcha powder is PRETTY. Its chartreuse color is both vibrant and rare, and adds intrigue to your plating when used as a “dust” – which is just a fancy way of saying a very light sprinkle. From a slice of chocolate cake to a platter of roasted vegetables, matcha makes a beautiful finishing touch.

Add it.
Just add it. It’s so easy to use this superfood powder in your favorite recipes, the only question you may be left with is how you ever got along without it.

Granola is one of those easy-breezy recipes you can throw together on a whim, feel utterly accomplished (who doesn’t love that it lasts all week!), and barely even make a mess of the kitchen in the process. It’s also a recipe that hardly needs even a measuring cup, and can be altered and substituted and enhanced to your heart’s content. Perhaps that’s precisely why I love making it so much!

I find my granola “style” changes from time to time — sometimes I’m in the mood for something more light and cereal-like, while other times I want something a little richer and heartier incorporating every nut and seed known to man. But one thing always remains the same: I’m always adding some superfood powders or blends to up the nutrient density further … and my latest iteration was too much of a success not to share. It all started with my friends at Navitas Organics coming out with a fantastic new culinary matcha powder, which I’ve been using in a lot of recipe development as of late. So recently, when the latest round granola-making-cravings hit me, I knew exactly how I wanted this superfood cereal to go down.

Matcha Granola

With protein, fiber, antioxidants, and healthy fats, this action-packed granola is ready to send you on your way! Enjoy with almond milk, coconut-milk yogurt, fresh fruit, or just by the handful.

In a large bowl, combine the oats, almonds, coconut, sunflower seeds, cacao nibs, matcha powder, salt, and cinnamon – mix well. To a small sauce pan over low heat, add the coconut oil, maple syrup, and coconut sugar. Stir until the oil is fully melted and the mixture is warm. Add the liquid to the dry ingredients and stir until fully incorporated. Spread out onto a baking sheet in a flat layer. Bake for 40-45 minutes or until slightly golden, tossing once halfway through cooking. Let the granola cool on the pan for another 20 minutes – granola will continue to harden as it sits. Once it is at room temperature, transfer to a sealable container until ready to enjoy.

The peak of summer celebrations aren’t just limited to you and all your relaxation-seeking friends. Nature is definitely celebrating too, as shown by its copious fruit harvest. Walk into any market right now and breathe in the exhilarating fragrance of ripe peaches, juicy berries, and heavy melons… I dare you to leave without at least a couple unplanned fresh fruits in your cart.

Of course, one of the greatest pleasures of this premium produce season is a simple fruit salad – the perfect breakfast, snack, or barbeque side. While once upon a time fruit salads had a rather sad reputation, those days of a boring apple-banana-grape medley are long gone. Here’s how to make your next fruit salad a prizewinning endeavor, worthy of your next potluck or delicious make-ahead meal plan.

Think Outside Of The Box | Your fruit salad called, and it wants those exotic fruits! If you’ve ever been at a market and wondered how to use a special variety of fruit, from jujubes to pitaya, this is the time to use them! It’s actually rather difficult to pick a “bad” fruit combination, so find a couple basic fruits you enjoy, such as peaches, pineapple, and strawberries, and add something fun that you’ve wanted to try, such as crunchy carambola (starfruit) or pink lemonade blueberries. This will make your salad both beautiful to look at and fun to eat!

Incorporate Superfoods | Adding at least one superfood to the mix is easier than you may think, as many superfoods are in the berry category. If you can find things like fresh goji berries or goldenberries, by all means use them. But if not (or if they’re understandably too costly) don’t be afraid to use them in their budget-friendly sun-dried form. In fact, a fruit salad that’s made with a little dried fruit can be a dramatic display of sweetness and varied texture, as the dried components will soak up excess juices from the fresh fruits and swell with sweet intensity. Plus, all those bonus micronutrients from the superfruits are a major win.

Express With Flavor | Although fruit is generally flavorful on it’s own, there are many ways to add additional flair. A little vanilla extract, for example, goes a long way to meld flavors together. Similarly, a bit of fresh citrus zest or even a touch of spice like cinnamon or cayenne can add unexpectedly delicious flavor notes.

Mix In Some Crunch | Nowhere in the fruit salad rule book does it say that this kind of recipe needs to be expressly fruit! Adding in some seeds like hemp or chia, or chopped nuts like walnuts or almonds goes a long way to add some textural interest. Some mild vegetables can even work as well, such as cabbage, fennel, and celery.

Play With Color | While it’s tempting to mix together the rainbow, you can also make a beautiful plate by sticking to a color theme. Showcasing various hues of purples and reds, or yellows and oranges, for example, can create a fruit salad that looks both culinarily refined as well as aesthetically tempting. You can also get extra creative by dying light-colored fruits with antioxidant-rich superfood powders, such as maqui or goji powder, to make them really pop.

Boost With A Secret Last Touch | The last touch before mixing a fruit salad all together is every chef’s secret … and it may not be what you’d expect. Rather than adding sugar, the secret is actually to add a little salt and acid! A pinch of salt and/or a squeeze of lemon, lime, or even a little bit of vinegar, goes a long way to make your beautiful sweet fruits really sing and dance with flavor.

For the past several years, spiralized vegetables have taken the healthy food world by storm. These ingenious “noodles,” made entirely from fresh vegetables like zucchini, summer squash, carrots, and beets, look beautiful on the plate and are even more fun to eat. What’s more, they’re a great way to replace nutrient-void pasta with a low calorie, vitamin-rich alternative.

Nevertheless, most people who have gone to the trouble of making spiralized vegetables (which can be done with a hand-powered machine or a simple vegetable peeler) find themselves in a similar quandry: once you actually have the noodles, what exactly do you do with them? So, to help keep this dish as healthy as possible from start to finish, here are some nutrient-dense spiralizer ideas, ideal or your next potluck or warm-weather meal.

The Classic: Marinara
A simple marinara sauce goes shockingly well when tossed with vegetable noodles. Since these kinds of noodles contain more moisture than a conventional variety, use an extra thick marinara for best results, and toss just before serving. You can also weave in superfoods like chopped mushrooms, chia seeds, or even a little goji berry powder for added sweetness.

The Artistic: Herbs
A good olive oil, sea salt, and an eclectic array of your favorite fresh herbs makes for a reductionistic yet tantalizing arrangement. Keep it simple with chopped basil and a cracked black pepper, or raid your garden and toss with minced mint, chives and edible flowers.

The Italian: Tomatoes and cheese
A much fresher version of a marinara, toss the noodles with an italian-style dressing, and top abundantly with sliced cherry tomatoes and non-dairy cheese. You can even make a simple Parmesan by combining hemp seeds, nutritional yeast, and sea salt as a topping. Add soaked dried goji berries for an extra pop of color and superfood style.

The Green: Pesto
Pesto comes in all kinds of varieties, ranging from the classic basil and pine nut, to the creative like tarragon and pistachio. If you love making simple sauces in your food processor, spiralized noodles are the perfect way to showcase your creations. Add in add extra greens like kale or wheatgrass to your pesto for a bonus serving of vegetables.

The Indulgent: Creamy
Just like real pasta, vegetable noodles become extra wonderful when engulfed in a rich cream sauce – especially one made from plant-based ingredients like cashews or almonds. Whether seasoned with copious amounts of garlic, or lightened with lemon and pepper, this dish cooks up quickly and is a guaranteed crowd-pleaser.

Healthy. Cheesecake. Sounds like two words that couldn’t be more of an oxymoron, right? But believe it or not, with a little ingredient trickery, you can create a crowd-pleasing cheesecake that is truly guilt-free.

The first secret is in the crust. Cheesecake crust doesn’t need to be crushed up cookies and butter. Sorry Betty Crocker, but we’ve moved on. Instead, we can make a delicious crust that’s essentially equal to a nutrition bar, using real food ingredients like nuts and spices, and adding in natural protein powders and superfood powders. I use the best of both (powder) worlds: Amazing Grass Protein Superfood in the Pure Vanilla flavor, which not contains only a blend of plant-based proteins like hemp, quinoa, and chia, but also infuses a mecca of superfood powders, including 7 alkalizing greens and a 2 full servings of vegetables. Cool, right? My kitchen is absolutely stocked with this stuff because it’s so versatile.

The next secret is in the cheesecake. Instead of using an embarrassingly large quantity of cream cheese, we’re just using a little bit of soaked and softened cashews. I also slashed the calorie content of this cake by using agar, a gelatinous, tasteless seaweed, instead of butter or oil to help the cake solidify — such a great trick.

Lastly, you won’t find any artificial food coloring here. Succulent fresh raspberries take care of our reds, and blue spiralina powder creates a beautiful blue — both of which add extra antioxidants to every indulgent bite. Happy Fourth of July indeed!

Lemon Cheesecake with Raspberry Sauce

This no-bake, oil-free, and reduced-guilt cheesecake becomes extra festive (Americana-style) by sprinkling blue spirulina powder into the cheesecake while blending for a red, white, and blue theme. You can also serve this recipe for any occasion by simply omitting the spirulina for a classic white cheesecake.

Line 8 muffin cups with a 1/2-inch thick parchment paper strip “sling” for easy removal. Alternatively, you can use 8 silicone muffin cups, or 8 3-inch stainless steel ring molds on a plate lined with plastic.

To make the crust: Add the hazelnuts to a food processor and grind into a coarse flour. Add the Amazing Grass Vanilla Protein Superfood Pure Vanilla, cinnamon, sea salt, and 3 tablespoons of maple syrup. Process until a sticky dough forms, that retains its shape easily when pinched. Divide the crumbly dough between the 8 cups or molds. Use the back of a spoon to press down very firmly into a tight, compact crust.

To make the cheesecake: Add the agar and water to a small sauce pot and let soak for 10 minutes. While the agar is soaking, drain the cashews and add to a blender. Add the lemon zest, lemon juice, almond milk, vanilla extract and ¼ cup maple syrup. Blend until smooth and creamy. Keep the mixture in the blender.

If using, place the blue spirulina in a small mixing bowl and keep on standby, along with a spoon for mixing.

Bring the soaked agar to a boil over high heat. Reduce heat to low, and simmer for 5-6 minutes until thickened, stirring often. Working very quickly, remove the agar from the heat and pour it into the blender with the cashew mixture. Blend immediately, for 15-20 seconds until well combined. Pour about 1/3 of the mixture into the bowl with the blue spirulina, and mix well. Spoon the blue mixture on top of the prepared crusts. Pour the remaining white cheesecake mixture on top of the blue mixture. Refrigerate for a minimum of 1 hour to firm up.

To make the sauce: While the cheesecake is being refrigerated, puree the raspberries in a blender. Over a small sauce pot, press the puree through a fine mesh strainer or cheesecloth to remove the seeds. Warm the puree over medium heat and whisk in the remaining 2 tablespoons maple syrup. Bring to a simmer, then reduce heat to low, and cook for 5-6 minutes, stirring often, until mixture has thickened and reduced by about half. Remove from heat and refrigerate until cool.

When ready to serve, remove the cheesecakes from their cups/molds and onto serving plates. Drizzle tops lightly with raspberry sauce, and garnish with additional fresh raspberries.

*Roasting hazelnuts dramatically enhances their flavor. Spread raw hazelnuts on a baking sheet and bake for for 8-12 minutes at 350° F, or until lightly browned and fragrant. Let cool, then rub off the skins from the nuts.

Amazing Grass has generously offered an exclusive discount to JulieMorris.net readers: Get 40% OFF your order with code JULIEMORRIS16 (you must create an account in order for the code to work). This post is sponsored by Amazing Grass – all opinions expressed are entirely my own.

If there’s a grill in the household, chances are there’s a grill master too. You know the type. This fire-starting, apron-wearing, tong-taming, and (often self-proclaimed) pro of the perfect char has the bbq game down, and isn’t shy about showing it. But what separates the average grill master from the true master of all grill masters (!) comes down to creativity. There’s so much more that can be done with a grill beyond hot dogs, burgers, and corn on the cob – read on for the in-the-know tips that separate the best from the rest in the wonderful world of barbeque.

Raid the produce bin. Take a cue from professional chefs, who take advantage of the grill all the time .. but often use it for untraditional means. Vegetables – and fruits! – of almost all varieties can benefit from a short stint on the rack, which tenderizes their texture and induces a seductive caramelization. A truly great barbeque can and should include a few unexpected additions as a topping or side for inventive cooked dishes. Some grill-friendly favorites to try include avocados, lemons, leeks, lettuce, and summer fruit like peaches.

It’s all in the secret sauce. The act of grilling has a tendency to dry out food, regardless of what’s going onto the barbeque. And though it’s common knowledge that a little bit of TLB (Tender Loving Basting) while grilling makes all the difference in moisture retention and flavor enhancement, why stop at oil (or worse, a jar of store-bought barbeque sauce)? A quick homemade sauce, glaze, or marinade is as easy to make as a smoothie, and can be created in endless healthy varieties: from a herbaceous spicy green sauce like a chimichurri, to a sweetly spicy barbeque sauce made extra special with some acai powder or pureed goji berries. How’s that for a great “secret?”

Embrace the color. A big mistake home cooks make is taking food off of the grill too early for fear of burning. Letting food sit for a minute longer than one would think gives it a chance to get fully browned – and will only serve to maximize the flavor.

Garnish, garnish, garnish. Garnish doesn’t mean a sprig of parsley that’s instantly pushed to the side of a plate. A great garnish both enhances the visual appeal of a dish, and adds an additional texture or flavor element. Anything coming off of a grill is prime territory for a garnish, as the glaze on the cooked food will naturally help garnishes adhere easily. Try a generous sprinkle of minced fresh herbs, like cilantro or dill; Toss superfood seeds like hemp seeds and chia on top; Or, dust with colorful spices like paprika or turmeric. A little freshly cracked pepper and flaked sea salt is almost always a guaranteed yes, too.

It’s all in the secret sauce (yes, again). The truth is, the greatest of the great grill masters rarely stop at one sauce. Pairing a second sauce, either a drizzled final dressing or a dip for cooked and plated foods, can make the difference from “great” to “epic.” Creamier sauces like aioli’s are simple to whisk together, and can be enhanced with spices like chipotle, or sneaky superfoods like wheatgrass. Chutneys and salsas can also help freshen up the plate and contribute a welcome note of acid – try using finely chopped seasonal fruit along with some citrus juice or vinegar, and add a tart dried fruit like goldenberries for an extra little bit of zing.

Some of my favorite meals of all time have been tacos. Tacos with smoked mushrooms; tacos with glazed tempeh; tacos with whatever’s in the fridge topped with guacamole (shhhh – sometimes those are the best). Tacos are like a sandwich with its priorities straight: it’s not about the bread or the wrapper, it’s all about the fillings. Side note: I love when a taco gets so greedy with its filling it can just barely even close. You know the type? That’s a taco that brings it!

Tacos are also one of those food-stuffs I love to endlessly tinker with. I find they’re so great to showcase new sauces and mixes I’ve whipped up, and are always a suitable environment to incorporate superfoods. Case in point, I made a superfood slaw the other day with dried goldenberries as a total experiment. Cabbage, lime, golden berries, and little more make an exceptional meld of flavor and texture, especially when left to sit overnight. Soon after the batch was ready, I realized that to truly bring it to its full clean-eating glory, it had to be taco time. Twist my arm.

Black Bean Tacos with Goldenberry Slaw

Behind every great taco is an even greater salsa or slaw, and in this case, its the latter. This citrusy, colorful slaw tops a base of protein-rich black beans, a chipotle cream sauce, and of course, a generous serving of avocado.

To make the slaw, combine al the slaw ingreidnets in a large bowl. Mix well, cover, and refrigerate for a minimum of 2 hours, or up to 2 days.

To make the chipotle cream, combine all the cream ingredinets in a mini blender. Let sit for 15-30 minutes to allow the cashews to soften, then blend until smooth.

To assemble the tacos, lay the tortillas on a flat surface. Fill with beans, and drizzle with the chipotle cream. Top generously with slaw, a couple avocado slices, and garnish with cilantro if desired. Serve warm.

There are certain mantras of a healthy lifestyle that are practically considered The Golden Rules Of Wellness. Rule number one: Eat more vegetables. Rule number two: Get enough sleep. Rule number three: Exercise often. And rule number four: Hydrate, hydrate, hydrate. Even ...

There are certain mantras of a healthy lifestyle that are practically considered The Golden Rules Of Wellness. Rule number one: Eat more vegetables. Rule number two: Get enough sleep. Rule number three: Exercise often. And rule number four: Hydrate, hydrate, hydrate. Even in a world where in-vogue diets and nutritional systems are changing faster than ever, nobody dares argue with these staple foundations of good health. But the massive irony is that all but just a tiny percent of us will admit to letting a few of these “non-negotiables” slip on a regular basis.

For me, the biggest area of occasional negligence is hydration. This is not something to brag about. Even slight levels of dehydration can contribute to deterioration of the body, including fatigue, asthma and allergies, high blood pressure, digestive disorders, skin disorders, bladder and kidney problems, joint problems, weight gain … to literally name just a few. But I’m not alone in my struggles: despite these dangers, a whopping 75% of Americans do not consume the recommended 10 cups of water recommended by the Institute of Medicine! I mean, we seriously gotta work on this, guys!

I’ve created some strategies for myself to remedy my lack-of-drinking problem, and I’ve found that one of the best ways to ensure I stay fully hydrated is to give my water a second purpose. Not to undermine water’s first purpose of preventing dehydration or anything, but when I know my water is delivering other important goodies to my body, the mental barrier of drinking somehow fades, and I find I can much more easily meet my daily quota. The functional water boosters I choose are usually green ones (because a greens are arguably the most important superfood of all), and so I often use green powdered mixtures to create a “green juice on the go.” But recently, my go-to powders have been upgraded with a phenomenal new collection: Amazing Grass Organic Elixirs.

Hear me on this: these elixirs are not your average random ingredients thrown together in a jar. Quite the opposite. Each powdered formula has seriously impressed me with its thoughtful crafting! The Organic Elixirs are composed of two major components: Greens and Adaptogens. The greens are what Amazing Grass is most famous for: high-chlorophyll wheatgrass, barley grass and alfalfa (all of which are organically grown on their own farm in Kansas), and offer superior daily detoxification and clean energy. Then, each formula also contains six adaptogens – special herbs and functional superfoods that help the body heal and recharge from the inside out, without being a stimulant. Each elixir’s adaptogens are specific to its purpose, so for example, the Belly Elixir contains adaptogenic ingredients geared towards gut health, like reishi, aswaganda, holy basil and yacon. The Brain Elixir’s adaptations specifically enhance cognitive function via superfoods like matcha and lion’s mane mushrooms. And the Beauty Elixir makes use of revered anti-aging tools like maqui berry, aloe, hibsicus, and collagen-promoting camu berry. As someone who looks at superfood formulas for a living, I can honestly tell you: this is really remarkable stuff. Plus, if that wasn’t already enough, each serving also includes 1 Billion CFU probiotics, to keep your digestion on point too. Add this to your water and you’ve suddenly got gold-standard hydration.

So, as you look to hydrate this warm season and beyond, keep some packs of green goodness with you wherever you go, and double down on the benefits of your healthy efforts. It’s amazing what a difference these little, super simple changes can make in the way that you feel.

Amazing Grass has generously offered an exclusive discount to JulieMorris.net readers: Get 40% OFF your order with code JULIEMORRIS16 (you must create an account in order for the code to work). This post is sponsored by Amazing Grass – all opinions expressed are entirely my own.

Muffins are one of the easiest and most forgiving baked treats you can make, and as a result, they can also become a smorgasbord of random ingredients if you’re an over-zealous “fun ingredient” glutton like me. As a measure of control, I try to limit myself to two main flavors when making muffins, one of which is usually a result of something I have on hand and need to use up (aka lots of zucchini in the garden), and the second is a featured flavor. So when Navitas Organics came to me recently and tasked me with making a superfood recipe with chocolate chips, I looked at my rapidly browning bananas on the counter, and knew precisely what to do.

Chocolate Chip Banana Mini MuffinsMoist, fluffy, and full of good-for-you ingredients like hemp seeds, maca, and banana, these sweet treats are enjoyable at any time of the day. Use the ripest, softest bananas you can find for the best flavor – black spots are a good sign!

In a large bowl, combine the flour, maca, cinnamon, baking soda, baking powder and salt. Mix well. To a blender, add the mashed bananas, maple syrup, liquid coconut oil, and water. Blend until smooth. Pour the liquid into the dry ingredients and add the chocolate chips and hemp seeds. Mix until the ingredients are fully incorporated, taking care not to over-mix. Spoon the batter into the muffin pan, dividing it evenly amongst the cups. Bake for 16-18 minutes, or until the tops have just begun to turn golden, and a toothpick inserted comes out clean. Let the muffins cool in the pan on a baking rack for 10 minutes before removing from rack to finish cooling. Store cooled muffins wrapped in plastic or in a sealed container for up to 4 days at room temperature.

*To make the muffins gluten free, use a 1-to-1 gluten-free baking flour blend in place of the spelt.